broccolini egg potato pizza

The trend of cracking eggs onto pizzas increases it’s versatility as a mealtime option – you now have the perfect excuse not just to eat pizza for lunch, but for breakfast too!

At it’s conception I decided to opt for one of my favourite breakfast combinations. Potatoes, broccoli and egg with a béchamel pizza sauce and crumbled cheese makes for a delicious, dairy rich, unique, more nutritious and relatively healthy pizza.  However, you can easily substitute your own favourites, improvise in the morning, or even make a mini trio of pizzas with different toppings. Check out my other pizza recipes, margherita pizza and the gluten free polenta, asparagus tip, parsley & chilli pizza for inspiration.



So, the toppings … breaking into the egg yolk releases a rich, creamy sauce which perfectly compliments the cheesy pizza and slightly tender, bitter taste of broccolini.

Broccolini is actually a hybrid combination of your regular thick-steamed broccoli and Chinese ‘broccoli’, Gai lan. It’s because of this that it appeals to people that don’t typically like broccoli – broccolini has a very gentle and tender  taste with slightly floral notes. It’s sweet and earthy, with just a little hint of bitterness – and tastes like perfection. In some places you may find it labeled as ‘tender steam’ broccoli. It requires little preparation and it’s robust flavour and manageable size make it a perfect choice.

These instructions can look a little daunting at first, but can be easily separated into stages to make them more manageable. Pizza dough is a great thing to make ahead so it’s given time to rise, or alternatively, is also fine to be left in the fridge for 2-3 days.

Ready to be in a pizza-paradise?

Broccolini, Egg & Potato Pizza with White Sauce

A non-classical pizza with heavenly creaminess & richness but also perfect for breakfast


Pizza dough:

  • 350g Plain flour
  • 2 tbsp Olive Oil
  • 1 tbsp Active dry yeast
  • 1 tsp Salt
  • 1 cup Water

White / Béchamel Sauce:

  • 10g Plain flour
  • 300ml Milk (Roughly)
  • 10g Butter


  • 1 egg
  • 3 baby potatoes
  •  4 stalks of broccolini
  • Garlic


To make the pizza dough:

  1. Pour one cup of heated warm water into a mixing bowl and add dry yeast. Let it rest until the yeast is completely dissolved into the water.
  2. Add your flour and mix using a large wooden spoon, now add salt.
  3. Transfer to a lightly floured surface and knead with your hands for about 5 minutes, and then stretch and roll the pizza dough to your desired shape and thickness (this recipe suits about 10″ pizza), if planning to use straight away. Stretched pizza dough achieves a crust; rolled pizza dough will be flat. If you have some time, leave the dough in the fridge to rise for 30mins before using.
  4. Alternatively, you can leave the dough in a lightly oiled bowl, cover with clingfilm, and leave it rise overnight, or wrap it in clingfilm and place in the fridge to use over the next couple of days.

To make the white pizza sauce:

  1. Using a small saucepan/deep frying pan, melt the knob of butter but keep the temperature low. Do not allow the butter to brown. Optionally, you can add garlic gloves to the butter to make a white garlic sauce.
  2. Add all flour and stir with a wooden spoon until the flour and butter has combined.
  3. Gradually –  little by little – pour the milk into the mixture, ensuring you continue to stir very hard. The key to a sauce without lumps is a brisk arm motion when stirring (or you can use an electric whisk), and to add the milk very slowly.
  4. Turn up the heat to medium. Continue stirring – after some time you should start to notice that the sauce is thickening. Season with salt when thickened.

To cook toppings:

  1. Firstly, prepare your baby potatoes. I cut mine into very thin rounds.
  2. Use a small saucepan on high heat to boil a small amount of water (just enough to cover potatoes), before cooking for roughly 5 minutes, or until slightly soft but firm, holding shape, and not falling apart.
  3. Drain potatoes and set aside. You can fry later with broccolini if you wish.
  4. Bring a small saucepan to boil. Broccolini bought in the UK usually comes pre-chopped, so no need for preparation. Unlike normal broccoli, the entire broccolini stalk is edible. Cook for only two minutes before draining.
  5. In a small frying pan, melt butter and finely chopped garlic on low heat before sautéing your broccolini until has your personal preference of bite – I cooked for 3 minutes.
  6. Turn off heat and set aside.

To cook the pizza:

  1. Preheat your oven to it’s highest setting, with your baking tray inside. If you have a pizza stone, you know how to use it – I only have baking trays. The reason we pre-heat the baking tray as well is to cook the bottom of the pizza.
  2. When the oven is ready, carefully remove the hot baking tray with oven mitts. Cut a piece of parchment paper to use for the tray, or sprinkle with cornmeal.
  3. Carefully transfer your stretched/rolled pizza dough to the baking tray to add toppings.
  4. Gently brush the dough with olive oil, using your fingers.
  5. Dollop the white sauce into the middle of the pizza and spread evenly using the back of a spoon. Keep a few inches around the edge of the pizza free of sauce.
  6. Add your toppings. Layer sliced potatoes across the top of pizza, slightly overlapping each other and nestling them into the sauce. Leave some free space where you would like the egg to be. Be careful to crack the egg very carefully, then place broccolini and season with salt and black pepper to taste.
  7. Cook for about 5-15 minutes, depending on your oven. This really varies, so make sure you are checking on the pizza regularly.

Pizza before baking, with a rolled crust and layered ingredients.



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